Slice each 8oz (240g) tempeh block through the length, then cut each piece into 4. Steam tempeh 10 min.
Meanwhile, combine the soy sauce, rice vinegar, and sesame oil in a bowl. Grate the ginger, press
the garlic, then add them to the bowl. Place the warm tempeh into the bowl then let stand at room temperature for about 30 min, turning the tempeh pieces once to cover them well.
While tempeh is marinating, prepare
the salad: Wash the greens and spin-dry, then add them to a salad bowl. Pour the Classic Vinaigrette over the greens, season with salt and pepper then toss well. Distribute the salad onto the individual serving plates.
Heat olive oil in a pan over medium-high heat. Add the tempeh pieces and sauté until golden-brown, about 4 min. Arrange the tempeh pieces on the plates, garnish with scallions then serve.
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